EEH707 - Teaching Food Studies: Senior Years
Unit details
| Year | 2026 unit information |
|---|---|
| Enrolment modes: | 2026 From 2027: |
| Credit point(s): | 1 |
| EFTSL value: | 0.125 |
| Unit Chair: | Trimester 2: TBA |
| Cohort rule: | This unit is only available to students enrolled in E377, E763, E765, E779, D304 |
| Prerequisite: | D304 students must have passed 24 credit points of study at levels 1, 2 & 3 with a minimum WAM of 60% Students enrolled in course E763 or E765 commencing 2020: EEE754 plus 1 unit from EEE755, EEE756, EPR781 |
| Corequisite: | Nil |
| Incompatible with: | EEH407 |
| Educator-facilitated (scheduled) learning activities - on-campus unit enrolment: | 1 x 3-hour on-campus seminar per week |
| In-person attendance requirements: | Students who are completing professional experience (placements) are not required to attend lectures or scheduled synchronous sessions during their professional experience (placement). For the most up-to-date advice regarding your professional experience (placement) please see here. |
| Typical study commitment: | Students will on average spend 150-hours over the teaching period undertaking the teaching, learning and assessment activities for this unit. |
Content
This unit explores a range of issues relating to food from both theoretical and practical perspectives and the ways in which curriculum, teaching, learning and assessment in this teaching area is mobilised in senior secondary school contexts. Curriculum areas examined include food safety, properties of foods, planning and preparation of foods, food processing, food controls, product development and emerging trends in food growth and management. Home Economics is explored as it is represented in the senior curriculum within the broader framework of Food and Technology. Teaching, learning and assessment within the senior school Food and Technology curriculum are examined in line with the requirements of senior secondary curriculum. This unit builds pedagogical content knowledge and capacity in relation to teaching and assessment strategies that support the practice of this curriculum area in the senior years of schooling, including in practical teaching contexts.
Learning outcomes
| ULO | These are the Unit Learning Outcomes (ULOs) for this unit. At the completion of this unit, successful students can: | Alignment to Deakin Graduate Learning Outcomes (GLOs) |
|---|---|---|
| ULO1 | Curriculum: Apply advanced knowledge of the curriculum requirements for teaching Food Studies in senior secondary schooling contexts to design an effective, planned, sequence of learning to support student achievement. | GLO1: Discipline-specific knowledge and capabilities |
| ULO2 | Pedagogy: Critically evaluate and synthesise information related to students’ learning, using contemporary theories of curriculum and pedagogy to apply and justify teaching and assessment strategies to support student learning in food studies in the senior years. | GLO1: Discipline-specific knowledge and capabilities GLO4: Critical thinking |
| ULO3 | Assessment: Critically analyse, select and apply effective assessment strategies to evaluate student’s practical skills and theoretical knowledge in food studies teaching contexts. | GLO1: Discipline-specific knowledge and capabilities |
| ULO4 | Resourcing: Assess and critique resources available, and ICT strategies that expand curriculum learning opportunities for students, to support teaching in food studies in senior secondary contexts. Identify and use appropriate networks and resources for professional development needs. | GLO1: Discipline-specific knowledge and capabilities GLO3: Digital literacy |
| ULO5 | Evaluation: Use an evidence and research informed approach to evaluating curriculum, frameworks and learning and teaching initiatives considering how to improve senior school programs in food studies | GLO1: Discipline-specific knowledge and capabilities GLO4: Critical thinking |
Assessment
| Assessment Description | Student output | Grading and weighting (% total mark for unit) | Indicative due week |
|---|---|---|---|
| Assessment 1: Presentation | 2000 words or equivalent | 40% | Week 7 |
| Assessment 2: Curriculum Design | 3000 words or equivalent | 60% | Week 11 |
The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.
Learning resource
The texts and reading list for EEH707 can be found via the University Library.
Note: Select the relevant trimester reading list. Please note that a future teaching period's reading list may not be available until a month prior to the start of that teaching period so you may wish to use the relevant trimester's prior year reading list as a guide only.
Unit Fee Information
Fees and charges vary depending on the type of fee place you hold, your course, your commencement year, the units you choose to study and their study discipline, and your study load.
Tuition fees increase at the beginning of each calendar year and all fees quoted are in Australian dollars ($AUD). Tuition fees do not include textbooks, computer equipment or software, other equipment or costs such as mandatory checks, travel and stationery.
For further information regarding tuition fees, other fees and charges, invoice due dates, withdrawal dates, payment methods visit our Current Students website.